The crowning glory to many desserts, quite obviously, is a dessert sauce. Depending on your age, you have probably topped a dessert or two with the sauces bought at your local market, most often made from Kraft or Smuckers. Typical processed crap made with chemicals and fake flavoring. This is rather sad when you consider the fact that making your own sauce is not only easy and fun, but can save you quite a bit of money.

One of the most popular dessert sauces today is Sea Salt Caramel. It is lush, creamy, rich and perfectly sweetened. It is also extremely easy to make at home and there is no need for a candy thermometer. When you make this dessert sauce (or any other) you will want to cook it in a heavy saucepan to achieve proper and even heating.

In a medium pot over medium heat, add the sugar, salt, water and corn syrup and stir until the sugar dissolves and the liquid is clear.

Continue cooking and stirring until the liquid turns amber in color, about 15 minutes.

Remove from the heat and slowly stir in the cream and butter until you have a smooth sauce.

Let the mixture cool to room temperature before using. The sauce will thicken as it cools.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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Internationally acclaimed and praised for his ability to bring cooking to the masses, Chef Larry Edwards has been called by Inside Google "possibly one of the most popular Chef's in the world." The Chef's new book "Edwardian Cooking: 80 Recipes Inspired by the Elegant Meals of Downton Abbey" will be released worldwide November 13, 2013.